
This recipe first appeared in Food magazine issue 57.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat the oven to 180ºC. Spray 2 x 12-hole mini muffin pans generously with oil.
2.Sift the flour into a large mixing bowl. Stir in the sugar.
3.In a separate bowl, mix together the oil, sour cream, milk, egg and lemon zest and pour into the dry mixture.
4.Use a spatula or large spoon to mix the ingredients gently and quickly until just combined.
5.Fold in the blueberries.
6.Spoon the muffin mixture into the prepared pans. Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean.